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Week Night Meals Main Dish

Classic Corned Beef & Cabbage

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  • 4 lb. Corned beef brisket
  • 12 oz bottle of Irish beer
  • 1 sm. onion, peeled & quartered
  • 1 bay leaf
  • 1/2 tsp. whole cloves (optional)
  • 4 black peppercorns
  • 2 stalks celery with leaves
  • 8 potatoes, peeled and halved
  • 8 lg. carrots, peeled and halved
  • Med. Head green cabbage, Quartered


Place the brisket in a large roasting pan with a lid and add cold water to just cover.

Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover and place in a 300 degree oven for 3-4 hours (about 3/4 to 1 hour per pound of meat) until tender.

Remove and discard the onion and celery. Skim the excess fat from the liquid. Add the potatoes and carrots; put back in oven for 20 minutes.

Add the cabbage quarters and simmer an additional 20 minutes, or until the vegetables are done to the desired tenderness.

Notes: Additional water can replace the beer. Can be served with a sweet mustard glaze, honey mustard, or vinegar.


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